Dried shiitake mushrooms soaked in warm water
for 15 minutes. You need just enough water to
cover the mushrooms, and place a bowl of water
to keep the fungus under water .Squeeze the
water out of the mushrooms. Cut off the stalks.
Keep the leftover soaking liquid (dashi) for
udon dashi soup through a sieve mesh .loc water
to remove any grit anyIn lightly salted boiling
water, blanch the spinach starting from the stem
side for 1 minute
spinach soaked in ice water. Squeeze water out
and cut into 1 1/2 (4 cm) pieces. Cut the carrot
slices if they may want to do decoration cut by
cut vegetables carrot flower.
Kamaboko cut out technique and shimeji mushrooms
break into small pieces into .slice naga negi
To make udon soup, combine dashi soup and dashi
from dried shiitake mushrooms in a small
saucepan. Bring it to a boil over medium high
heat.after boiling add mirin, soy sauce and salt
. To make shrimp tempura, first we prepare
shrimp. Follow this instruction to clean the
shrimp and make them straight.
To make shrimp tempura, click here for the
complete instructions, from how to make tempura
batter and to deep fry. For today’s recipe, I
used tempura batter mix. Simply combine tempura
batter mix and cold water.
Cook udon in a boiling water. Once the noodles
are separated, take them out and soak in ice
water to prevent from cooking further. Drain and
set aside.
Divide ingredients (except for egg, spinach, and
mitsuba) into two individual earthen donabe clay
pots (or use any big pot).
Add udon soup and cover with the lid. Bring the
soup to a boil over medium high heat. When it
comes to a boil, leave the lid slightly open to
let some steam out, or it will overflow. Lower
the heat and simmer to cook until the chicken is
cooked through.
Add an egg, spinach and mitsuba and cover to
cook until the egg is done to your liking.
Add shrimp tempura on top and serve. Sprinkle
shichimi togarashi (Japanese seven spice) if you
like the soup spicy.
Originally Submitted
5/11/2015
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